est. 2008

Lemon Ricotta Crepes with Blueberries + Banana

Mary Dougherty

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ABOUT mary

I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories





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The plate that remained after eating our crepes was visually stunning. Those blueberries were blue. Blue enough to stain our mouths and teeth a hilarious hue and avoid going out in public  for a few hours. This dish is best eaten at home. I was flipping through the cookbook Tyler’s Ultimate last week – which proves I have turned into my mom, since I now read cookbooks – and couldn’t stop thinking about these crepes. I decided to make them after church on Sunday, preparing the batter before we left (it has to sit for an hour in the fridge – perfect!) and putting the rest of the recipe together when we got home. I followed tyler’s recipe pretty closely, although I would probably make some changes next time around – I’ll go in to that at the end of the post. To see some images from my afternoon making crepes go here, and take a look at the recipe Tyler wrote:

Lemon Ricotta Crepes with Blueberries + Bananas


  • 1 1/3c flour
  • 1 pinch salk
  • 1 3/4c milk
  • 2 lg eggs
  • 9 T butter, melted


  • 15oz ricotta cheese
  • finely grated zest of one lemon
  • 1/4c confectioners’ sugar
  • 1 egg

Blueberry Sauce

  • 1T butter
  • appx 3c blueberries
  • 1/2c sugar
  • 1t cornstarch
  • juice of 1 lemon

2 ripe bananas

1. in a blender combine the flour, salt, milk and eggs and blend until smooth. pour in butter and blend to incorporate, making sure there are no lumps in the batter then put in the fridge for 1 hr.

2. put an 8″ crepe pan or non stick skillet over medium heat and brush with melted butter. Pour 1/4c batter and swirl to coat bottom of pan (ideally with crepes the thinner the better). Cook for 30-45 seconds until batter just sets + flip to other side for 30 more seconds. Slide crepe on to plate and cover with clean towel to keep from drying out. start cranking out the crepes!

3. make the filling by combining all filling ingredients in a bowl + stirring, then get your assembly station ready to put everything together

4. Preheat oven to 400. Put a crepe on a cutting board, spoon 1/2c cheese filling on lower third of crepe. Fold the bottom up, the two sides in, and then roll to make a package. When your crepes are all made, brown them a minute each side in a skillet to help seal the edges and add a little crisp. (you could probably skip that part if you wanted). Put all crepes in a baking dish, pop in the over and bake 10min to allow the filling to firm.

5. Make the blueberry sauce while crepes are cooking. Combine all ingredients in a small saucepan and cook over med-high heat 3-5 min. To serve, put 2 crepes on each plate, cover with blueberry sauce and add a slice of fresh banana to each. enjoy! then look in the mirror and laugh at your blue mouth.

Now, a few notes. This recipe has multiple steps but one thing I like most is that you can easily do some – or all – of the prep ahead of time. I found that I preferred less ricotta than what was recommended, and would probably have added a little lemon curd to the mixture to add a bit more flavor… or spoon some jam or nutella in to the crepes when assembling. We’re really going all out with these, so might as well. Crepes take a while to master if you have never made them, but don’t get discouraged the first 2-3 crepes are usually pretty rough until you figure out a method of pouring + swirling that works. If you’re feeling adventurous and indulgent I hope you get the chance to try these + enjoy!

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